This Paprika-Zwiebel-Grilldip is a smoky, slightly sweet and savory dip that pairs perfectly with grilled meats, bread, burgers, and roasted vegetables. It’s simple to make and tastes even better after resting.
Ingredients
- 2 red bell peppers
- 1 large onion
- 2–3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika powder (sweet or smoked)
- ½ teaspoon chili flakes (optional)
- 1 tablespoon vinegar (apple cider or white wine vinegar)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 teaspoon sugar or honey (optional, balances acidity)
Instructions
1. Prepare vegetables
- Cut bell peppers and onion into large chunks
- Lightly coat with olive oil
2. Roast or grill
You can choose one method:
Oven method:
- Roast at 220°C (425°F) for 20–25 minutes
- Vegetables should be soft and slightly charred
Grill method:
- Grill until skins are blistered and lightly blackened
3. Blend or chop
- Let vegetables cool slightly
- Peel off any very burnt skin (optional for smoother dip)
- Chop finely or blend for a smoother texture
4. Cook the dip base
In a pan:
- Heat olive oil
- Sauté garlic for 30 seconds
- Add tomato paste and paprika powder
- Stir until fragrant
5. Combine
- Add roasted peppers and onions
- Stir in vinegar, salt, pepper, and optional sugar
- Simmer for 5–10 minutes until slightly thickened
6. Cool and serve
- Let cool before serving for best flavor
- Serve warm or cold
Serving ideas
- With grilled meat or sausages
- As a burger or sandwich spread
- With crusty bread or pita
- As a dip for roasted potatoes or vegetables
Tips for best flavor
- Smoked paprika gives a deeper BBQ-style taste
- Resting the dip for a few hours improves flavor
- For a creamy version, mix in a spoon of yogurt or mayo
- Add lemon juice for extra brightness
Storage
- Refrigerator: up to 4–5 days in a sealed container
- Not suitable for freezing (texture changes)